Copycat Kellogg's Eggo Waffles

Recipe by Chef Big Pat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Heat up a waffle iron.
  • 2. Combine flour with baking powder and salt in a large bowl.
  • 3. In a separate medium bowl, combine eggs and sugar with electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.
  • 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
  • 5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned, repeat with remaining waffle batter.
  • 6. When waffles are cool, seal them up in freezer bag and freeze.
  • 7. When preparing waffles to eat, cook as with originals: In a toaster on the lowest setting until browned. You may have to break or cut waffles in
  • half so that they fit all the way into your toaster.
  • Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities.
  • BUTTERMILK WAFFLES:
  • Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water.
  • BLUEBERRY WAFFLES:.
  • Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
  • WHOLE WHEAT WAFFLES:.
  • Use 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. Also, increase water to 3/4 cup.
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